Honeycomb Cream Cupcakes
14 ingredients
4 steps
Ingredients
- 1/2 cup firmly brown sugar
- 1/2 cup plain flour
- 1/2 cup self-rising flour
- 1/4 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 6 tbsp (3/4 stick) butter, softened
- 1 None egg
- 1/4 cup buttermilk
- 2 tbsp golden syrup or molasses
- 2 oz semi-sweet chocolate, chopped coarsely
- 1 1/4 cups heavy cream, whipped
- None None Crunchie or Heath candy bars, chopped coarsely
Directions
-
1Preheat the oven to 325°F. Line a 6-cup Texas muffin pan or 12-cup standard muffin pan with paper liners.
-
2Sift dry ingredients into large bowl. Add butter, egg, buttermilk and syrup; beat with electric mixer on low speed until combined. Increase speed to medium; beat until light and fluffy. Stir in chocolate. Divide mixture among muffin cups; smooth top.
-
3Bake large cupcakes about 40 mins, small cupcakes about 30 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
-
4Spread cupcakes with whipped cream; top with candy bar.
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